Indian
Vegan
Gluten free
SpicyKara sev
Peppery gram flour sev
கார சேவ்: thick, peppery gram and rice flour sev pressed straight into hot oil, the Sattur way
Kara sev is sold by the kilo in Sattur and Tirunelveli sweet shops, where it is bagged next to halwa for travellers to take home. The sticks are thicker and knobblier than north Indian sev, with crushed black pepper and garlic giving a slow burn. The most common mistake is a dough that is too stiff: it won't press through the mould and the sev cracks into crumbs, so it should be soft enough to squeeze easily. Chef's tip: press the dough with the flat ridged blade straight over the oil and let it break off in short pieces, then crush any long ones once cooled.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 270 kcal
Ingredients
For the dough
- 7 oz besan (gram flour)
- 3 ½ oz rice flour
- 2 tsp black peppercornscoarsely crushed
- 6 cloves garlicpounded to a paste
- 1 tsp red chilli powder
- 1 ¼ tsp salt
- 3 tbsp hot oil
- ½ cup waterabout
For frying
- 1 litre groundnut oil
- 15 curry leaves (optional)optional
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/7 doneStep 1: Mix 7 oz besan (gram flour), 3 ½ oz rice flour, 2 tsp black peppercorns, 1 tsp red chilli powder, ½ tsp gluten-free asafoetida (hing) and 1 ¼ tsp salt. Pour over 3 tbsp hot oil and rub in with your fingertips.
3 minStep 2: Add 6 cloves garlic and ½ cup water bit by bit and knead to a soft, smooth dough that you can press easily between two fingers.
5 minStep 3: Pour 1 litre groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium-high to 175–350°F. No thermometer? Drop in a small cube of bread: it should sizzle at once and turn golden in about 40 seconds. Keep a lid and a dry tray nearby and never leave the hot oil unattended.
8 minStep 4: Fill a sev press fitted with the ribbon or thick kara sev disc. Press directly over the oil in a circle, cutting or breaking the strands into 5 cm pieces.
3 minStep 5: Fry each batch, turning once, until the hissing stops and the sev is golden and crisp, about 3 minutes. Pale sev turns chewy later.
20 minStep 6: Fry 15 curry leaves for a few seconds at the end, drain and scatter over the sev.
1 minStep 7: Cool completely on kitchen paper, then store airtight for up to 3 weeks.
15 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kara sev take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Perfect for:Diwali